How do I read an inspection report?

The following abbreviations are sometimes used by the Sanitarians when writing their inspection reports:

  • BHC - Bare Hand Contact - Foods that will not receive any further cooking, such as salads, cold sandwiches, and breads, may not be touched with bare hands. Workers must use gloves, utensils, etc. to handle the food.
  • DM - Date Marking - Foods that need to be kept refrigerated and must be marked with a use by date. Common examples of foods that need date marking are tuna salad, cold cuts, pasta salad and some salad dressings.
  • FIFO - First In, First Out - This phrase refers to proper product rotation. If the item is the first in the refrigerator (i.e. the oldest), then it should be used first.
  • PHF - Potentially Hazardous Food - This abbreviation refers to foods that must be kept hot or cold to prevent bacterial growth. Examples of potentially hazardous foods include meats, cheeses, cooked pasta, cooked rice, cooked vegetables, soups, and some raw produce such as seed sprouts and cut melon. (See also TCS.)
  • PIC - Person In Charge - Each restaurant is required to have a person in charge at the restaurant at all times while they are preparing or serving foods. That person must be knowledgeable about the safe operation of their facility.
  • RTE - Ready-to-Eat - This phrase refers to foods that need no further cooking, cleaning or processing to be consumed. Examples include salads, sandwiches, sushi, and pizza.
  • TCS - Time and Temperature Control For Safety - This abbreviation refers to foods that must be kept hot or cold to prevent bacterial growth. Examples of potentially hazardous foods include meats, cheeses, cooked pasta, cooked rice, cooked vegetables, soups, and some raw produce such as seed sprouts and cut melon. (See also PHF.)
  • WIC - Walk In Cooler - This is the large refrigerator that many restaurants have to keep the bulk of their foods cold.

Show All Answers

1. What does the Washtenaw County Environmental Health Division inspect?
2. How often is a food service establishment inspected?
3. What standard does Washtenaw County Environmental Health Division use when making an inspection?
4. What kinds of violations are there?
5. Are inspections scored?
6. What happens if an establishment has violations?
7. How do I read an inspection report?
8. Where can I get more information?